Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China.
Int J Biol Macromol. 2023 Jul 31;244:125401. doi: 10.1016/j.ijbiomac.2023.125401. Epub 2023 Jun 16.
Wheat A- starch was subjected to single and combined CaCl and annealing (ANN) treatments. The influence of the treatment on wheat A- starch's structural, rheological, pasting, and digestive characteristics were studied. The results indicated that the application of CaCl treatment caused the removal of the outer layer of wheat A-starch, disrupted the integrity of the growth ring structure, and lowered the molecular weight of amylopectin and relative crystallinity. Meanwhile, the application of outshell removal combined with ANN treatment led to significant damage to the starch granules, resulting in a marked reduction in relative crystallinity, as well as the molecular weight of amylopectin and amylose. However, no changes were found in the non-Newtonian pseudoplastic behavior of starch after single or combined treatments. Furthermore, the combination of outshell removal and annealing treatment resulted in a decreased peak viscosity as well as trough viscosity of starch. Moreover, long-time ANN treatment had the potential to improve the resistant starch (RS) content of deshell starch.
小麦 A-淀粉分别经过单一氯化钙（CaCl）处理、单一热退火（ANN）处理以及复合处理（CaCl 与 ANN 复合）。研究了处理方法对小麦 A-淀粉结构、流变学特性、糊化特性和消化特性的影响。结果表明，CaCl 处理会使小麦 A-淀粉的外层剥落，破坏生长环结构的完整性，降低支链淀粉的分子量和相对结晶度。而脱壳联合 ANN 处理会对淀粉颗粒造成显著的损伤，导致相对结晶度、支链淀粉和直链淀粉的分子量明显降低。然而，单一或复合处理均不会改变淀粉的非牛顿假塑性行为。此外，脱壳联合 ANN 处理会使淀粉的峰值黏度和低谷黏度降低。另外，长时间 ANN 处理有提高去壳淀粉中抗性淀粉（RS）含量的潜力。
